The objectives of this research 1) To study the media exposure behavior the satisfaction of media relations travel decision-making behavior. 2) To study the satisfaction of media relations tourist program toward the media exposure behavior 3) To study the satisfaction of media relations tourist program toward travel decision-making behavior. The sample population consisted of 400. By using online questionnaires to collect information. In hypothesis testing statistical used Pearson’s Coefficieal Analysis at statistical significance level of 0.05.The results of this research found 1) The media exposure of media relations tourist program positive effect on travel decision-making behavior at statistical significance. 2) The satisfaction of media relations tourist program positive effect on travel decision-making behavior at statistical significance. 3) The media exposure behavior relations tourist program positive effect on travel decision-making behavior at statistical significance. By variable the media exposure of tourist program the media exposure behavior relations the satisfaction and the most satisfaction of tourist program relations effect on travel decision-making behavior.

This project was made in topic “The Development of Internet Management System in The Form of Programming Via API Internet : A Case Study of BanTiLiaPa Border Patrol Police School” aims to develop the internet system management to be efficient and facilitate the internet system management easier. This system is working through Mikrotik internet network that developed by using PHP to design website to improve the users. For using Bootrap for to design website as well as design the system by using Atom program to edit coding in the internet system management website page. The study found that This system can work to cover the educational objectives that have been laid. Can be used to develop the internet management system very well And also helps to facilitate the management of the internet system

This study aimed to develop a homestay village for environmental conservation services. The study divided into 2 stages. The first stage was to study and survey general information and operations of the homestay villages for conservation tourism services. The second stage was to develop the homestay village for environmental conservation tourism services. The mixed methods were employed. The major findings revealed the following: 1. The developed homestay village for environmental conservation tourism services had 6 component’s: (1) Survey a study of document survey of community environment and tourism resources ; (2) Operation planning operation publicizing information to the village people organizing a training on an environmental conservation ; (3) Organization Setting; (4) Relations ; (5) Service welcoming to tourists tourists activities and nearby tourist activities ; and (6) Evolution assessing within the homestays and requesting for evolution from the Tourism Authority of Thailand. In confusion the developed homestay village for environmental conservation tourism services could develop knowledge attitude and behaviors in environmental conservation of the people with homestay service experiences. These people had awareness and responsibility in sustainably environmental conservation in the future.

The purposes of this research are 1) to study the demographic characteristics and behavior in purchasing via line application and 2) to compare the level of satisfaction in purchasing via line application for an open chat consumer group Kheha Thanee 4 Village Bangkok. This study applied quantitative methods and the research instrument was an online questionnaire. The sample group of this study consisted of 306 consumers members of the open chat consumer group Kheha Thanee 4 Village Bangkok. The data were analyzed by frequency percentage mean standard deviation and the researcher tested hypothesis with T Test and One Way ANOVA. The research findings were as follows:

The study of the development of gluten-free brownies with instant Stevia powder for partially replacing some amounts of sugar aims to (1) develop a brownie recipe by using gluten free flour (2) optimise the amount of the instant Stevia powder in order to replace some amounts of sugar partially within the brownies (3) compare the nutrition facts between conventional brownies and the gluten-free brownies with stevia for replacing some amounts of sugar and (4) investigate the consumer perception on the developed recipe. The result shows that the conventional brownies had a higher overall linking based an 9-Points hedonic scale than those of of the samples substituted with Red brown hom mali rice flour. The conventional brownies which consist of Red brown hom mali rice flour and corn flour with a ratio of 50:50 gain higher than the other recipes with a ratio of 60:40 and 70:30. In addition the result of utilising stevia to replace some amount of sugar shows that a sweet ratio of 25:75 is the most favourable recipe than a ratio of 50:50 and 75:25 (p<0.05) For nutrition facts there was no statistically significant difference between the conventional brownies and the brownie added with instant stevia powder. the brownies added with instant stevia powder contains energy moisture fat protein carbohydrate and ash of 480.89 15.90 30.09 5.70 46.82 and 1.49 respectively. The consumer acceptance test using questionnaire in 100 ordinary consumers the result found that the respondents satisfied the instant stevia powder in order to replace some amounts of sugar partially within the brownies in aspect of the flavor of 62.58 the most and following by in aspect of the benefits for health of 58.09 with acceptance towards product was 100%.